Peanut Butter Banana Muffins
Peanut Butter Banana Muffins made with PBfit powdered peanut butter; these muffins are freezable for a yummy make ahead breakfast!
Ingredients
- 2 1/2 cups flour
- 1 1/2 cups powdered peanut butter such as PBfit
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 3 cups mashed bananas about 6 bananas
- 1 1/2 cups sugar
- 1/2 cup milk
- 4 eggs
- 2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- Line two cupcake pans with cupcake liners, or spray liberally with cooking spray. (I used a muffin tin so each of the wells is equal to two cupcake wells).
- Add the flour, PBfit, salt, baking soda, and cinnamon to a large bowl, whisking to combine.
- In a medium sized bowl, mash your bananas with a fork. Add the sugar, mixing to combine.
- Add the milk, egg, and vanilla and mix to combine.
- Slowly add the flour mixture into the banana mixture until fully combined.
- Add the batter to the prepared cupcake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean on one of the cupcakes in the center, (closer to 25 minutes for cupcake sized muffins, closer to 30 for larger muffins).
- Let cool in the pan for 5 minutes, then remove.